The BOOK ABOUT TASTY AND HEALTHY FOOD of the USSR 1952-1964г. According
to instructions of comrade A. I. Mikoyan Food Industry newspaper
editorial office publishes "The book about tasty and
healthy food" Ч the first in the Soviet Union big cookbook
calculated on the general population with its own preface in
which the people's commissar of the food industry called the
people for socialist abundance. Recipes of dishes. Recipes of
cookery. Recipes of drinks. Recipes of medical foods.

The CULINARY DICTIONARY from And to I V. V. Pokhlyobkin Predlagayemy the dictionary
offers an explanation, interpretation and a reference material (a
compounding, nature of application) on all categories of the
terms relating to cookery area: to its history, the theory,
practice, raw materials (products), kitchen to utensils,
tableware, tools, types of the center etc.

UKRAINIAN CUISINEV.
V. PokhlyobkinSredi
of Slavic cuisines the Ukrainian uses wide popularity. It gained
distribution far outside Ukraine long ago, and some dishes of
Ukrainian cuisine, for example borsches and vareniki, entered
the menu of the international kitchen. Ukrainian cuisine of V.
V. Pokhlebkin Retsepta of Ukrainian cuisine

BELARUSIAN CUISINEV.
V. PokhlyobkinAs for
purely tastes of dishes of Belarusian cuisine, they are very
high, especially if them use freshly cooked (for example, the
dishes containing potatoes and flour), hot Ч "with a heat, about
a heat", but not cooled down and the more so warmed. Belarusian
cuisine of V.
V. Pokhlebkin Retsepta of Belarusian cuisine

MOLDAVIAN CUISINEV.
V. PokhlyobkinMoldova Ч edge of rich natural opportunities, edge of grapes,
fruit and various vegetables, and also sheep breeding and
poultry farming. No wonder that Moldavian cuisine long since
uses all these riches. Moldavian cuisine of V. V. Pokhlebkin
Retsepta of Moldavian cuisine

AZERBAIJAN CUISINEV. V. PokhlyobkinSvoyeobraziye
of Azerbaijan cuisine is that, possessing some similar lines
with other Transcaucasian kitchens Ч existence of the same type
of the center (тындыр), kitchen utensils and food raw materials
Ч it created a bit different menu and in general other flavoring
scale on this base. Azerbaijan cuisine of V. V. Pokhlebkin
Retsepta of Azerbaijan cuisine

ARMENIAN CUISINE V. V. Pokhlyobkin Armenian cuisine Ч one of
the most ancient kitchens in Asia and the most ancient
in Transcaucasia. Its characteristic features developed
still, at least, in a millennium B.C., during formation
of the Armenian people and remain in many respects
throughout more than three millennia. Armenian cuisine
of V. V. Pokhlebkin Retsepta of Armenian cuisine

GEORGIAN CUISINEV. V. PokhlyobkinGovorya about Georgian
cuisine, it is necessary to tell about the main
distinctions of the cuisines of the Western and East
Georgia caused not only a different environment of these
two big areas, but also known Turkish influence on
cuisine of the Western Georgia and Iranian Ч on cuisine
of East Georgia. Georgian cuisine V. V. Pokhlebkin.
Recipes of Georgian cuisine

BALTIC CUISINES V.
V. PokhlyobkinBaltic cuisines Ч Estonian,
Latvian and Lithuanian Ч have a number of the common
features caused by similarity of an environment and
historical development of the people of Baltic.
Lithuanian cuisine of V. V. Pokhlebkin Retsepta of
Lithuanian cuisine, Estonian cuisine of V. V. Pokhlebkin
Retsepta of Estonian cuisine. Latvian cuisine of V. V.
Pokhlebkin Retsepta of the Latvian cuisine .
ESTONIAN CUISINELATVIAN
CUISINELITHUANIAN
CUISINE

KITCHENS of the PEOPLEV.
V. PokhlyobkinTri large national culinary the directions are
presented not only in the territory Sngr., but also
beyond its limits. These are the Mongolian, subarctic
(polar) and Jewish cuisines. All of them considerably
differ and from each other, and from considered in the
book. Polar kitchen of V. V. Pokhlebkin Retsepta of
Polar kitchen. Mongolian cuisine of V. V. Pokhlebkin
Retsepta of the Mongolian cuisine. Jewish cuisine of V.
V. Pokhlebkin Retsepta of the Jewish cuisine. Retsepta
of Finno-Ugric kitchen V. V. Pokhlebkin

POLAR KITCHEN V. V. PokhlyobkinIn spite of
the fact that the people of Far North Ч Sami, Nenets,
Dolgans, Evenks, Chukchi, Nganasans, Eskimos, Koryaks
and others Ч belong to different ethnic groups, speak
different languages and are scattered on huge spaces of
the Polar region from the Kola Peninsula to Chukotka, an
environment of their dwelling is similar, and the
uniform type of economy based on reindeer breeding,
hunting and fishery developed their for centuries.

The MONGOLIAN CUISINEV.
V. Pokhlyobkinnational
cuisines of Kalmyks treat the Mongolian direction in
cookery in the territory of our country, drill, Shors,
Altaians, Tuvinians and partly Khakas.
This culinary direction is built generally on use of
meat, milk and flour, and processing methods of
processing of these products differ from receptions of
Kazakh Kyrgyz cuisine, as is defining for allocation by
the last to the independent culinary direction.

The JEWISH CUISINE V. V. Pokhlyobkinthe
Jewish cuisine in that look in what it developed in the
territory of the former USSR, is result of a combination
of traditional cookery of Jews to elements Polish and
partly the German cookery.
Besides, the kitchen of Karaites, Tats, Moldavian and
Bukhara Jews (dzhugut) carries on itself a strong print
of the Turkish and Iranian cuisine that is especially
shown in flour and confectionery.

KITCHEN of the FINNO-UGRIC PEOPLEV.
V. Pokhlebkinthe
Finno-Ugric people borrow, from this point of view,
special situation. Besides the Estonians who are
compactly living in the territory of Estonia and
numbering about one million people, all other
Finno-Ugric people are disseminated in the extensive
territory within Russia.

SCOTTISH CUISINE AND CULINARY CUSTOMS of SCOTSV. V. PokhlyobkinScotland
Ч one of five national historical and geographical areas
of which Great Britain consists (England, Scotland,
Wales, Northern Ireland and Cornwall). This country is
located in the north of Britain and on the islands and
three big archipelagoes adjoining to it Ч Gebridsky,
Orkney and Shetlendsky Islands. The border of Scotland
with England passes on an accurate geographical natural
boundary Ч where the island

METHODS AND RECEPTIONS of CHINESE CUISINEV. V. Pokhlyobkin Samym characteristic
reception of the Chinese cookery is care of preparation
of a crude product before its thermal treatment. In
Chinese cuisine there is a rule according to which 60 Ч
75% of a preparation time of a dish are allowed for
preliminary and cold processing of a product, and on
thermal (whether it be cooking, frying, suppression) Ч
only 25 Ч 35% of time, in difference, for example, from
European cuisine, where a ratio between these two
processes the return. By the same rule about 5 Ч 10% of
time are allowed for ornament, laying and all that, as
for appearance of dishes to which the Chinese culinary
specialists too attach great value.

COMMON FEATURES of KITCHEN of the TURKIC PEOPLE of RUSSIAV. V. PokhlyobkinNational cuisines of
the numerous Turkic people of Russia (over 25 people with a
total number of 10 million people), areas of the Volga region,
occupying Tataria, Bashkiria, a row next to them, some
autonomous republics and areas of the North Caucasus Ч Dagestan,
Chechnya, Ingushetia, Ossetia, Circassia, Karachay, Kabarda,
Balkaria, Adygea, and also Yakutia in Siberia, anyway repeat on
structure of raw materials, on composition and technology of
cooking the main culinary directions considered in this book.

Recipes of dishes of ethnic cuisine of the people of
Russia and USSR. Russian national recipes. Recipes of dishes of Russian
cuisine. Russian cuisine recipes. National recipes of the people of the
USSR.